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Gallery Avocado and Shrimp Salad Recipe Summary Servings: 4
Ingredients Ingredient Checklist 3 tarragon stems; 1 tablespoon chopped tarragon 1/2 lemon, quartered kosher salt and ground black pepper 1 teaspoon black peppercorns 8 ounces large shrimp, peeled and deveined 2 tablespoons extra-virgin olive oil 3 tablespoons champagne vinegar 2 tablespoons chopped chives 1 Granny Smith apple, halved and thinly sliced 1/2 English cucumber, halved lengthwise and thinly sliced 1 avocado, pitted, quartered, and thinly sliced
Cook’s Notes If you buy avocados before they’re ready to eat, keep them in a paper bag to speed up the ripening process.
Gallery Avocado and Shrimp Salad
Recipe Summary Servings: 4
Gallery
Avocado and Shrimp Salad
Avocado and Shrimp Salad
Avocado and Shrimp Salad
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 3 tarragon stems; 1 tablespoon chopped tarragon 1/2 lemon, quartered kosher salt and ground black pepper 1 teaspoon black peppercorns 8 ounces large shrimp, peeled and deveined 2 tablespoons extra-virgin olive oil 3 tablespoons champagne vinegar 2 tablespoons chopped chives 1 Granny Smith apple, halved and thinly sliced 1/2 English cucumber, halved lengthwise and thinly sliced 1 avocado, pitted, quartered, and thinly sliced
Directions
In a saucepan, bring 3 cups water, tarragon stems, lemon, 1/4 teaspoon salt, and peppercorns to a boil.
Remove from heat, add shrimp and poach until opaque, about 2 to 3 minutes. Transfer shrimp to a plate (discard everything else) and refrigerate to cool.
In a bowl, whisk together the oil, vinegar, chives, tarragon, 1/4 teaspoon salt, and pepper to taste. Add shrimp, apple, and cucumber, and toss to coat.
Divide salad between 4 bowls. Add avocado to the mixing bowl and toss with remaining dressing. Top each salad with a quarter of the avocado. Serve immediately.
Cook’s Notes If you buy avocados before they’re ready to eat, keep them in a paper bag to speed up the ripening process.
Cook’s Notes
If you buy avocados before they’re ready to eat, keep them in a paper bag to speed up the ripening process.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Avocado and Shrimp Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Avocado and Shrimp Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
